Spice up your regular cornmeal muffins with a little bit of blue instead. Blue cornmeal happens to taste a little sweeter than regular cornmeal and also has more protein.[1] These muffins are not only sweet and mouthwatering, but come out warm, fluffy, and moist, which makes them great treats for breakfast or simple appetizers for dinner.

Makes:A dozen muffins

Ingredients

1 cup blue cornmeal, plus 2 tablespoons

1 cup cake flour

¼ cup white granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup buttermilk, plus 2 tablespoons

1 large egg

6 tablespoons unsalted melted butter, cooled to room temperature

Steps

1

Preheat the oven to 350° Fahrenheit (176° Celsius).

2

Spray a muffin tray with non-stick greasing spray.

3

Mix the dry ingredients. In a large bowl, whisk the cake flour, cornmeal, sugar, salt, and baking soda. Whisk until well-combined.

4

Beat the wet ingredients. In a medium-sized bowl, whisk the buttermilk, melted butter, and egg. Beat until the egg yolk breaks and the wet ingredients are well-combined.

5

Pour the wet ingredients into the dry ingredients and whisk until well-combined. Mix until the muffin batter forms and there are no more flour streaks.

6

Scoop the muffin batter into the muffin tray, leaving each case about ¾ of the way full.

7

Bake the muffins in the oven for about 10-12 minutes, until the edges are golden brown and the muffins rise.

8

Allow the muffins to cool on a wire rack for about ten minutes.

9

Serve. Place the muffins on a serving dish. Spread butter or honey over them if desired. Enjoy!